Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1887-09-29
HOME AND FARM.

How about permanent farm I'M
provements?
Professor Henry says that If corn
fodder is fed whole, forty per cent OF
it win be wasted, as compared with
feeding it cut.
No mouse or rat will guaw through
a granary surroun ded with two thick
nesses of hemlock board, breaking
joints. Chatham Courier.
Indian corn gives American farm
ers great advantage over Europeans
in storing ensilage. as we can grow a
larger amount from the corn plant,
and at less cost, than we can from any
thing else. Yet ensilage is beeomin g
necessity in Europe, although grass
and other crops are used for the our
pose.
Chocolate Cream: Cover half box
of gelatine with cold water, whip a
pint of cream. CRATE two ounces OF
chocolate into pint of milk, set on
the fire to dissolve and add the gela-
tine; sweeten and flavor with vanilla;
set on ice and stir until cold; mix in
the cream, pour in mold and set on
icei serve with whipped cream
Louisville Cossrier-JossrndL
Charlotte Russo: Take two pints of
rich milk and soak three-fourths of a
package of gelatine in it Make a
custard of quart of milk. one pound
of sugar and the yelk of eight eggs,
add the gelatine and two teaspoonfuls
extract of vanilla. When II begins TO
CONCEAL stir in it q quart of rich
cream whipped to froth- Line a
mold with stale sponge cake; set on
ice.-Bostoss Budget.
1t often happens that for crops
that are grown in separate hills, such
as melons and squashes, not enough
manure is allo wed for fear of burning
up the plants. If plenty of we'll
rotted manure be used, and the man
ure well mixed with the soil, there can
be but little danger Of using too much.
The difficulty with ass-feeding
plants is that not enough manure is
used as q rule.-St. Louis Republican.
Cream Puffs: One cup hot water.
one-haf cup butter, boil together,
while boiling stir in one cup sifted
-four, remove from fire and stir to a
smooth paste; when cool add three
unbeaten eggs, stirring five minutes.
Drop in spooufuls on buttered tins
and bake in quick oven twenty-five
minutes. For cream take one cup
milk. oue-half cup sugar, one egg,
= S,,I- he
oughly and flavor. When cream and
putfs are cold, cut open puts with
sharp knife and fill with cream. Dos
ton Budget.
An old cookbook states that there
are two hundred and thirty diferen nj
ways Of cooking eggs; perhaps there
are almost as many ways OF preparing
and havoring any kind of meat.
Again. the earth, air and ocean con-
tain an immense variety of birds, ifs h.
shell-fish, ETC., that are now seldom. il
ever, seen on a table; while others are
unjustly neglected by the well-to-do,
as. for instance, the nlussel, which con-
tains mines of aroma, and is. there
fore. valuable, not only per Sc, but fol-
favouring more or less insipid dishes
-Ezchangs.
I'm selecting a churn, says 7. D.
Curtis, be sure and get it large enough.
It should not be more than oue-third
full of cream If the easiest, most
speedy and most satisfactory results
be desired. Do not give too swift a
motion. # you should do so you
would prolong the time of churning, Il
Forty or fifty revolutions a minute is
usually fast enough. Give just that
motion to a revolving churn which
will carry the cream to the top of the
churn and permit it to fall with {
smashing thud- -IndianGpolss Journal